Comments on: Why The French, Spanish, And Italian Cheeses, Taste So Good, And Americans So Bad?

By: Aspphire

Aspphire — Tue, 08 Sep 2009 20:14:53 +0000

We’re not allowed real cheese in the USA – not allowed real cheese in Europe either, but who keeps to the rules over there ?

By: bennyjoe

bennyjoe — Tue, 08 Sep 2009 19:17:09 +0000

Because they needed to perfect their cheeses to go with all their whiiiiiiiiiiiiiiiiiiiiine……..

By: stu k

stu k — Tue, 08 Sep 2009 19:05:37 +0000

U PROBABLY NEVER HAD A HAM AND CHEESE SANDWICH OR A CHEESEBURGER!

By: otis&sof

otis&sof — Tue, 08 Sep 2009 18:14:27 +0000

beside you start with fresh ingredient and nothing with pesticide the cows are well feed not like here every thing has it course nothing is done over night like here the demand is so much so they have to work fast because they slow process it not process thought machine they let nature takes it course

By: REnate

REnate — Tue, 08 Sep 2009 18:09:36 +0000

In the USA we have to use pasteurized milk for cheese making and other milk products. Ironically, the process of pasteuriztion (heating milk to a high temperature to kill micro-organisms) was discovered in France (Louis Pasteur) but the French are allowed to make cheeses without heating the milk. Hence cheeses that are made without pasteuriztion mature differently and taste better but there is a risk to the process.
Cheese products from several countries are not allowed in the USA.
Several years ago I was living in Italy when a bunch of people ate bad cheese and died.

By: _

Tue, 08 Sep 2009 18:03:55 +0000

The rot started when Kraft started making fake cheese out of plastic – or something similar!! They add a little ‘cheese’ powder, and a lot of artificial flavouring, and expect people to LIKE it!! Luckily for the average American, people like what they’re USED to – so most Americans like the plastic American cheese better than the real thing! No harm in that … you’ve got to recycle old plastic bags SOMEHOW …!
And to stop the infidel – sorry, I mean the Europeans – from sending over the real McCoy, they passed tonnes of laws banning cheese that was made the traditional way (with a special bacteria) from entering America. No-one took a lot of notice at first, but in recent years the laws have actually been enforced, so it’s virtually impossible to find someone willing to export real cheese to America.
I think the person who suggested making your own was the most realistic! But if that’s not practical, you’ll just have to scout the little foreign markets and stores, preferably the ones that are almost invisible (because they’re less likely to be checked!) Unfortunately, they might not practise food safety and hygiene properly – but it’s the only way to do it without crossing the border!!

By: The Joker

The Joker — Tue, 08 Sep 2009 17:13:20 +0000

go to middle eastern markets in the US, they have THE best cheese!!!!!

By: plumcouc

plumcouc — Tue, 08 Sep 2009 16:47:05 +0000

I think it mostly has something to do with pasteurization.It kills all the yummy when they heat it.

By: newmom32

newmom32 — Tue, 08 Sep 2009 16:39:23 +0000

i agree i think they put there feet in it like the do there wine when they stomo the graps

By: Laura B

Laura B — Tue, 08 Sep 2009 15:53:15 +0000

I think in the desire to please everyone, they please no one. They can be found but not at the local grocery store. Ethnic shops are good or I make my own with homemade yogurt drained in cheescloth and flavored with homegrown herbs.